I’m finally back to posting recipes. It’s taken me a minute to get to this point. I have been busy learning how to translate what I know to life here in Tanzania. I’m now using a propane cook top which is harder to control the temperature. I’m learning what’s available and where to get it. […]
Mchicha – Tanzanian Spinach and Peanut Curry Read More »
Beans and rice can be a big part of a vegan diet but you don’t have to get bored eating the same ole thing. It’s time to get creative! Black-eyed peas a popular not only here in the US but also in the motherland. I posted a recipe for red red from Ghana last spring,
Black Eye Peas with Berbere Spice Read More »
It is cold in Atlanta today so some soup sounded perfect. This recipe is adapted from the North African Pumpkin Stew recipe in the book Fire and Spice and boy is it good! Robin uses canned beans and tomatoes in her recipes but I prefer to avoid the canned items and use fresh veggies and dry beans instead. I have an abundance of kale right now and I wanted to get some greens into us so I added that the recipe too.
North African Lentil, Kale and Winter Squash Stew Read More »
In Ghana a popular black eyed pea stew recipe is Red Red. I first had it while visiting friends in Accra. I liked it so much I ordered it again while we were at One Africa in Elmina. Red Red is often served with fried plantains which may be used to scoop up mouthfuls of
Red Red (Black Eyed Peas Ghana Style) Read More »
One of the best things we tried on our trip to Afrika was Bungo Juice in Zanzibar. Bungo fruit is a that grows on the rubber vine plant in Zanzibar, Madagascar and a few other islands in the Indian Ocean. I don’t think it is well known. We were lucky to be at a beach
I first had this recipe several years ago at the home of our good friends Safi and Ade. I knew this hearty stew needed to be included on this site as the weather started to get colder. We gave this stew the name Nubian Stew to honor our Afrikan roots. Ade has adjusted and perfected this
Nubian Lentil Stew Read More »
This recipe comes from my friend Afi. She served this to us one evening and I said I want this for Food For The Soul! Ethiopian meals are eaten with the hands using Injera, a soft, moist flat bread to pick up mouth-fulls of spicy lentils, vegetables and stews. You can purchase Injera, the Ethiopian
Ethiopian Spicy Red Lentil Stew Read More »
These tasty nuts can be made with whatever nuts you like. Try different spice combinations to suit your tastes or the theme of your meal. Let us know what variation you try by posting them in the comment section below. These make great snacks, garnishes for salads, or additions to your un-stir fries or cooked
